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1
Preheat oven to 400 degrees F (200 degrees C).
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2
Line a baking sheet with foil.
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3
Cook mint leaves in a pot of boiling water for about 10 seconds.
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4
Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
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5
Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
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6
Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
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7
Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
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8
Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
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9
Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
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10
Season each rack with salt and black pepper on all sides.
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11
Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
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12
Transfer lamb racks to the foil-lined baking sheet.
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13
Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
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14
Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.
